Home Recipes Vegetable Tuscan Gratins

Vegetable Tuscan Gratins

Total Time: 40 mins.
Prep Time: 10 mins.
Cook Time: 30 mins.
Serves: 6


Layers of roasted red peppers, eggplant, zucchini and potato come together beautifully in this colourful side dish.

1/3 cup Italian-style seasoned bread crumbs, divided
1 cup shredded mozzarella Cheese
1/4 cup grated Parmesan cheese
2 tbsp finely chopped fresh parsley or basil
1 bag (400g) frozen Europe’s Best® Roasted Gourmet Tuscan Inspired Blend, thawed
2 tbsp melted salted Butter
1/2 cup 35% whipping cream
1 egg
1 large clove garlic, minced
1/2 tsp each salt and pepper
Pinch ground nutmeg (optional)


  1. Preheat oven to 375°F (190°C). Butter six 1-cup ramekins or a 6-cup jumbo muffin pan and lightly coat with some of the bread crumbs. Toss remaining bread crumbs with mozzarella, Parmesan cheese and parsley or basil.
  2. Gently toss vegetables with melted butter and crumb mixture in a bowl. Arrange vegetable mixture into ramekins, distributing vegetables evenly. Sprinkle any crumbs left in the bowl overtop.
  3. Whisk whipping cream with eggs, garlic, salt and pepper; divide among ramekins. Bake for 30 minutes or until vegetables are tender and gratins are well browned. (Gratins can be made ahead of time and re-warmed before serving.) Cool for 5 minutes. Serve in ramekins or run a knife around the edge of each dish and turn out onto a platter.

Makes 6 servings. 



Tip: Instead of individual dishes, the gratins can be prepared in a shallow 9-inch round baking dish or pie plate. Cut into wedges to serve.